Sauté pre-cooked chickpeas with mustard seeds, curry leaves, grated coconut, and salt.
Combine roasted semolina, sugar, ghee, and cardamom, Bind into balls, Garnish with raisins.
Mix rasam powder, tamarind juice, and salt in hot water, Garnish with coriander, and Serve hot in shot glasses.
Blend grated coconut, green chilies, roasted gram, salt. Season with mustard seed and curry leaf tadka.
Soak flattened rice briefly. Toss with tamarind paste, peanuts, curry leaves, mustard seeds, salt, and turmeric.
Slice plantains thinly, Fry till crisp, Sprinkle salt and chili powder.